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The original location of CUT by Wolfgang Puck is at The Beverly Wilshire, A Four Seasons Hotel and consistently ranks as one of the most sought after steak restaurants in the U.S. Offering a contemporary twist on the classic steakhouse, the menu highlights various cuts of the finest beef from regions across the globe, as well as shellfish, seafood and an extensive international wine list. The best of culinary, architecture and art are on full display at CUT, where Wolfgang’s world famous cuisine is served in a sleek and serenely modern environment, designed by internationally acclaimed architect Richard Meier, and features one-of-a-kind art created by celebrated artist John Baldessari and curated by Gelila Assefa Puck, as well as photography by award-winning photographer Martin Schoeller.
Celebrate in style at one of the country’s most fêted dining destinations. CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel, can host groups both large and small in our semi-private and private dining spaces, in the adjacent CUT Lounge, or the full restaurant for a complete buy-out. No matter the occasion, our staff will help you create a memorable experience with impeccable service, genuine hospitality and Wolfgang Puck’s renowned cuisine, presented in a sleek and modern setting.
Petit CUT (Private Dining Room): up to 24 seated; 30 reception
Rodeo Dr. Tier (semi-private): up to 25 seated
Entire Restaurant: up to 160 seated; 300 reception
CUT Lounge: up to 60 seated; 100 reception
9500 Wilshire Blvd. Beverly Hills,
Managing Partner/Executive Chef: Lee Hefter / Head Chef: Ari Rosenson / General Manager: Ellen Farentino
Reservations: Recommended / Parking: Valet Parking Available